Baileys Tiramisu
A decadent twist on the Italian classic dessert, a guaranteed hit at your next dinner party
Extremely moreish, yet light and fluffy, this one will impress even the ones who don’t like coffee desserts. Serves 8, and takes around 30-40 mins to prep.
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Ingredients
650ml coffee
1 teaspoon vanilla extract
40g cocoa powder (for sponge finger soak)
500ml double cream
450g mascapone cheese
6 egg yolks
150g sugar
50ml Bailey’s Irish Cream
300-400g sponge fingers (depends on the size of the tray)
50g cocoa powder (for topping)
Method
Make a pot of coffee in the normal way that you usually do and pour it out on a tray to allow it to cool quickly. Whisk in the vanilla extract and cocoa powder.
Add the heavy cream to a bowl, and whisk on high for 1 minute or until stiff peaks are formed. Pop it in the fridge whilst you prepare the mascarpone and egg mixture next.
Add mascarpone to a bowl and stir to loosen it up.
In a double boiler bowl, add the egg yolks, sugar, salt and the Baileys. Place over a pot of simmering water and whisk constantly. Continue whisking for about 5-10 mins or until the temperature of the egg mix reaches approx 170F/77C. One at temp, the mixture should be slightly thickened and have lightened in colour.
Whisk the egg mixture into the mascarpone until smooth. Fold in half of the whipped cream prepared earlier. When mostly incorporated, fold in the rest.
To build the tiramisu layers, dip each sponge finger into the coffee mixture for 2-3 seconds and place it into the baking dish. Depending on the size of your dish, you should be able to fit in 24 in total. Layer in half of the mascarpone cream mixture, spreading evenly. Repeat, layering the dipped sponge fingers followed by a second layer of the cream mix.
To finish, top with cocoa powder, and pop into the fridge overnight.
Optionally serve whilst pouring over heavy cream, or indulge in a Baileys extra thick double cream.